I am often
asked about how to use Quinoa. I like to prepare it with dried fruits and nuts,
with roasted vegetables and especially in salads like this tabouli. Quinoa is a
great source of complete protein and is gluten-free, cholesterol-free and low
in fat. It is also a great source of iron, calcium, and magnesium among other
things. It is a super food for vegetarians and omnivores! It is a seed, not a
grain, and only has about 220 calories per whole cup!
Okay,
here is a refreshing and potentially simple salad. I know some want fewer items
to add and this salad is great with a lemon and olive oil dressing and just
some parsley, tomato, cucumber! Quinoa does not have a lot of flavor on its own
but it great when flavorful ingredients like these are added.
I also have
a list of optional ingredients you can add. I like to use a few of these optional
items but it is your choice! I love adding onion, mint, green onions and
garlic. I have tried all of the optional ingredients and I prefer to use at
least a few of them!
Here I used Tri colored Quinoa on a lettuce leaf |
I hope
you will consider trying this simple salad, it is really good! I did not get any comments on my tabouli salad
here but there are rave reviews when I serve it!
Quinoa
Tabouli
Recipe
By Denise Birdsall
Prep
time: about an hour
1 cup
quinoa ( Use tri colored, white or any kind you prefer)
2 cups
water
*****
¼- 1/3
cup Fresh Lemon Juice ( About 2 small lemons worth)
1/3- 1/2 cup Olive Oil (use quality one with a nice flavor!)
Salt to
taste, tiny pinch of sugar if desired
************
2/3-3/4 Cup
Chopped Parsley, curly or flat*
2-3 Plum
Tomatoes, Chopped
1 -2 Cucumber,
Peeled, Seeded And Diced**
Optional add-ins --
2 tsp Balsamic Vinegar
1/3-½ cup Red Onion, minced
1-2 Cloves
Garlic, pressed
1 tsp
Lemon Pepper
½ tsp Garlic powder
½ tsp
Greek seasoning ( Mint etc)
2TBSP Chopped Fresh Mint, -- Or
2 tsp Dried mint
1/3-½ cup
Sliced Green Onions
1/3 cup bell pepper, minced
¼ cup cilantro, chopped
Start by rinsing quinoa. I buy pre rinsed but still make
sure to rinse well to remove the bitter residue that is a naturally occurring
pest and mildew deterrent.
I use the finest mesh
sieve and place it in a bowl to soak and rinse. Some quinoa may fall through,
but the bowl will catch it. Rinse several times and then you are ready to cook.
Next it is time to cook the quinoa. Here are three ways you
can cook quinoa for any recipe.
Method 1- My favorite is to use a rice cooker and cook as
you would rice. The rice cooker works wonderfully with little effort or guessing
when it is done, making nice fluffy “grains.”
Method 2-Another way is to cook it according to package
instructions in a good sized pot with a tight lid. I bring salted water to a
boil, stir in quinoa, cover and cook for 10-15 minutes, stirring occasionally. Some
varieties may take up to 20 minutes. This is my second choice for how to cook it.
May I share one more way to
cook quinoa? I saw this on a Rachel Ray cooking show years ago but I am not
sure which one. It takes a bit more work but comes out as nice as it does in
the rice cooker and is my preferred method without rice cooker.
Method 3- Rinse quinoa in a fine-mesh sieve then pour it into a large
pot of boiling, salted water and cook until almost tender, about 12 minutes;
drain in the sieve. In the same pot, bring enough water to reach about 2 inch
to a simmer over medium heat. Set the sieve with quinoa in the pot. Cover with
a kitchen towel, then the lid, and steam until tender, about 10 minutes.
Whatever method you use: DO NOT OVERCOOK Quinoa! Check it just
before it is supposed to be done and only use the amount of water specified. If
there is any water left after quinoa is cooked, try draining it with a sieve.
You want it dry and fluffy for this recipe.
Mix fresh (NOT bottled) lemon juice and olive oil in a bowl
and add cooked quinoa. Let it sit for 20
minutes and then fluff and add everything else. Blend well and adjust seasonings
as desired. Let stand, covered, for about 15 minutes.
*While I usually prefer flat leaf or Italian parsley, for
Quinoa Tabouli, I like to use the curly
variety, because it adds a nice texture with the quinoa. Use fresh, crunchy parsley,
as it is a star of this recipe.
** To seed cucumbers, cut into quarters lengthwise and then
slice off the seed sections…very easy!
I just made a curried quinoa salad but I think I'll make this one next. It sounds yum.
ReplyDeleteCurried Quinous Salad sounds great, Too! Love to try that. Loving all the salad recipes you are trying to celebrate spring :-) Trying them out, even though it is fall here. Enjoy!
DeleteLooks healthy and delicious.:) Have a wonderful weekend my friend. :)
ReplyDeleteThank you. I think so. I am having my kids here to dinner and getting started on our living room work-packing up to paint and get new carpet. So should be a very full and fun weekend. I hope you and your family enjoy it too!!
DeleteSuch a delicious recipe, love it with bread :D
ReplyDeleteCheers
Choc Chip Uru
Thank you! Glad you like it! Have a nice week.
DeleteLooks so appetising! I love tabbouleh but have never made it with quinoa, which i also love. Great idea.
ReplyDeleteI am so happy you like it and thanks so much for commenting!!
DeleteDelish tabouli! I was a little slow getting on the quinoa train but I'm a big fan of it now. I wanna try it with your suggestion of dried fruits and nuts!
ReplyDelete